Saspanda's blog: "Irish Recipe's"

Irish coffee truffles Serving: Makes about 100 Vegetable-oil cooking spray 1 Pound plus 14 ounces bittersweet chocolate, (preferably 61 percent cacao), finely chopped 1/2 Cup (1 stick) unsalted butter, cut into small pieces 3/4 Cup heavy cream 1/4 Cup light corn syrup 1/4 Cup plus 1 tablespoon packed dark-brown sugar 4 large egg yolks 3/4 Cup Irish whiskey 2 Tablespoons coffee extract (www.surfasonline.com) 1/4 Teaspoon coarse salt Good-quality unsweetened cocoa powder, for rolling Directions Coat a 9-by-5-inch loaf pan with cooking spray; line with plastic wrap, allowing a 2-inch overhang; set aside. Put chocolate and butter into a medium heatproof bowl set over a pan of simmering water; stir until chocolate and butter have melted. Remove from heat. Bring cream, corn syrup, and brown sugar to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Immediately pour over chocolate mixture; whisk until smooth. Whisk in yolks, whiskey, coffee extract, and salt. Pour into prepared pan. Cover with plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until firm enough to roll into balls, about 4 hours (up to 1 week). Using a 1-inch ice cream scoop or a medium melon baller, scoop chocolate into balls, immersing scoop completely, then rotating it; transfer to a rimmed baking sheet lined with parchment. Refrigerate until firm, about 15 minutes. Put cocoa powder into a shallow dish. Remove truffles from refrigerator. Roll each ball in your palms until completely smooth, then roll in cocoa powder to coat (if truffles become too soft to roll, return to refrigerator until firm); transfer to a rimmed baking sheet lined with parchment paper. Cover with plastic wrap, and refrigerate at least 30 minutes (up to 3 days).

Serving: Serves 4 to 6 3 Cups all-purpose flour, plus more for dusting 1 Cup whole-wheat graham flour 2 1/2 Teaspoons coarse salt 1 Teaspoon baking soda 1 Teaspoon baking powder 4 Tablespoons cold unsalted butter, cut into small pieces 1 2/3 Cups buttermilk Directions Preheat oven to 350 degrees;. Line a baking sheet with parchment paper; set aside. Whisk together the flours, salt, baking soda, and baking powder in a large bowl. With a pastry blender or your fingertips, blend in butter until it resembles small peas. Add buttermilk all at once; stir with a fork until mixture holds together. In the bowl, pat the dough into a domeshaped loaf about 7 inches in diameter. Lift out dough; transfer to lined sheet. Lightly dust top of loaf with flour. Cut a 3/4-inch-deep cross in top, reaching almost all the way to edges. Bake, rotating sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes. Let cool on a wire rack.

Serving: 1 loaf 4 Cups all-purpose flour 1/4 Cup sugar 1 Teaspoon salt 2 Teaspoons baking powder 2 Tablespoons caraway seeds 4 Tablespoons unsalted butter, cold 2 Cups golden or dark raisins 1 1/2 scant cups buttermilk 1 large egg 1 Teaspoon baking soda 1 large egg yolk 1 Tablespoon heavy cream Directions Heat oven to 350 degrees;. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet. In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.

Lamb Stew Serving: Serves 4 to 6 3 Pounds small Yukon gold potatoes, peeled 2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons 2 1/2 Pounds lamb shoulder, cut into 1-inch cubes 2 1/2 Teaspoons coarse salt Freshly ground pepper 2 Teaspoons coarsely chopped fresh thyme 3 Cups homemade lamb stock, or low -sodium store-bought chicken stock 2 Tablespoons finely chopped fresh curly- or flat-leaf parsley Directions Preheat oven to 325 degrees;. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes. Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of lamb. Add the stock and 1 cup water. Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.

IRISH CREAM CHOCOLATE MOUSSE CAKE This rich chocolate mousse cake was created by Geri Gilliland, the Belfast-born chef-owner of Gilliland's, a cafe with an Irish accent in Santa Monica, California. On the inside of the dessert, chocolate mousse spiked with Irish cream liqueur is layered with espresso sponge cake that has been soaked in an Irish whiskey syrup. On the outside, the chocolate bands and a mound of chocolate curls give this treat a straight-from-the-bakery look, which we show you how to achieve at home. If it sounds too perfect, there is one drawback: This grand finale is certain to overshadow any corned beef and cabbage main course. Mousse 4 large eggs 1/3 cup sugar 12 ounces semisweet chocolate, chopped 1 1/2 cups chilled whipping cream 1/4 cup Irish cream liqueur Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes. Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm. Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight. Cake 6 large eggs 3/4 cup plus 2 tablespoons sugar 2 tablespoons instant espresso powder or coffee powder Pinch of salt 1 cup all purpose flour Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate). Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack. Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.) Syrup 2/3 cup sugar 5 tablespoons water 5 tablespoons Irish whiskey Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Assembly Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands. Chocolate Bands 2 14 1/2 x 3-inch waxed paper strips 4 ounces semisweet chocolate, chopped 1 tablespoon plus 1 teaspoon solid vegetable shortening Line large basket sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy, small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip. Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes. Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be taller than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake. Chocolate Curls 12 1-ounce squares semisweet baking chocolate Powdered sugar Line baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. (Can be prepared 1 day ahead. Refrigerate cake.) Sift powdered sugar over chocolate curls before serving cake.

BEEF AND GUINNESS PIE 2 lb boneless beef chuck, cut into 1-inch pieces 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons vegetable oil 1 large onion, coarsely chopped 2 garlic cloves, chopped 3 tablespoons water 1 1/2 tablespoons tomato paste 1 cup beef broth 1 cup Guinness or other Irish stout 1 tablespoon Worcestershire sauce 2 teaspoons drained brined green peppercorns, coarsely chopped 2 fresh thyme sprigs Rough puff pastry dough 1 large egg, lightly beaten 1 tablespoon water Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity oven proof dishes Put oven rack in middle position and preheat oven to 350°F. Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart oven proof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl. Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.) Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F. Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough. Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes. Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough. Cooks' note: Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.

CORNED BEEF AND CABBAGE 5 pounds corned brisket of beef 6 peppercorns, or packaged pickling spices 3 carrots, peeled and quartered 3 onions, peeled and quartered 1 medium-sized green cabbage, quartered or cut in wedges Melted butter (about 4 tablespoons) Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)